Did a catering gig over the weekend and one of the people was not a meat eater. I usually put out a sandwich bar, with assorted meats, cheeses, sliced veggies, and condiments. For those who don’t eat meat, the cheese would be an adequate source of protein, and sometimes I add a nut butter. Egg salad was a reasonable choice, and people came up to me to compliment this one for its clean flavors. So, I keep the recipe.
Avocado Egg Salad
- 8 Eggs, hard-boiled
- 1 tbsp avocado (or mild guacamole)
- 1/4 cup Onion, red
- 1/4 cup Vinegar, apple cider
- 1 tbsp Mayonnaise
- Separate eggs, placing yolks in a small bowl.
- Mash yolks with avocado or guacamole.
- Finely chop red onion and steep for a minute or two in vinegar. Drain.
- Finely chop egg whites. Mix with red onion, mayonnaise, and yolk mixture.
Iced Green Tea
This has been extremely popular. I’ve had numerous people ask for the recipe, or for the brand of green tea I use. Well, it’s not any particular brand. In fact, I usually buy the cheapest green tea in the market. The magic is in the proportions.
I mix one part of jasmine green tea with five parts of plain green tea. You can mix the loose teas in that proportion and store the mixture in a jar. Use one sixth of a cup for each gallon of iced tea you want.
Fill the container you’re using with ice. Put the tea in a pitcher and pour very hot water over it, amounting to about 10% of the volume you want to end up with. Let steep for a few minutes.
Pour the brewed tea through a strainer over the ice. Add water to fill the container the rest of the way. Because of the ice, it’s ready to serve right away.